Food Research International

Article	Citations
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	338
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	285
Editorial Board	205
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	191
Editorial Board	188
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	165
Characterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method	165
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	159
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	150
Editorial Board	143
Plant protein-quercetin complexation in food product development	134
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	133
Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota	132
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	130
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	126
Editorial Board	126
A comprehensive comparative analysis of fatty acid profiles and GC–MS based metabolomics in Barbari and Beetal goat milk	125
Hydrogels to reduce the pH in wines: Effects on phenolic composition and chromatic characteristics	123
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	122
Use of infrared spectroscopy ATR-FTIR as a rapid alternative for Colombian cocoa liquors: classification varieties and estimation of volatile compounds concentration	116
Guamirim (Myrcia oblongata DC.): An unexplored native Brazilian berry rich in phenolic compounds and its application in muffins	114
Editorial Board	113
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	112
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	109
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	109

Changes in urinary metabolomics after meat-containing meals with and without cruciferous or apiaceous vegetables indicate modulation of nucleotide metabolism in addition to xenobiotic metabolism: A ra	109
Flax Lignans modulate the digestion and absorption of α-linolenic acid in sunflower phospholipid-stabilized nanoemulsions: In vitro digestion simulation and in vivo studies in mice	108
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	107
Flat bread baking: Single to double layer transition	107
Gellan–aloe vera aerogels for active food packaging: Structural properties and antimicrobial performance	106
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	99
Efficacy of Brazilian and Mexican front-of-package nutrition labeling systems on simulated online purchase of non-alcoholic beverages by adolescents: A randomized controlled study	99
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	97
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	97
Coffee fermentation process: A review	95
Effects of distinct n-6 to n-3 polyunsaturated fatty acid ratios on insulin resistant and AD-like phenotypes in high-fat diets-fed APP/PS1 mice	95
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	95
Enhancing emulsifying properties of coconut endosperm pomace cellulose through ball milling, plasma, and ultrasonication: Structural modification-driven interfacial behavior and Pickering emulsion sta	94
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	94
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	94
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	94
Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics	94
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi	92
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	92
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	92
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	91
Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults	90
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	88
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	88
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	87
Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats	86
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	85
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	85
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic	85
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	85
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	84
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	83
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning	83
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	83
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	82
Applications of metabolomic techniques to explore the diversity of phenolic compounds in pseudocereals: Effects of processing and health implications	81
Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews	81
Climate change threatens the microbiological stability of non-refrigerated foods	81
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	80
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	80
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	79
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	79
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	79
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	79
Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions	78
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways	78
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms	78
Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu	78
Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison	78
Camel milk endogenous peptides ameliorated hyperglycemia in high-fat diet-fed C57BL/6 J mice in association with modulation of gut microbiota and the IRS/Akt and JNK/p38 pathways	77

Protecting the power of organic propolis: microencapsulation preserves phenolic bioactivity through digestion and intestinal transport	77
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	76
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	76
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	75
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	75
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	74
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review	74
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics	74
Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene	73
The facile discriminative detection of four synthetic antioxidants in edible oil by a multi-signal sensor array based on the Bop-Cu nanozyme combining machine learning	73
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	73
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation	72
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application	72
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels	72
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	72
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	72
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associat	72
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation	72
Effect of different LED lights on aliphatic glucosinolates metabolism and biochemical characteristics in broccoli sprouts	71
Nutritional and technological potential of umbu-caja and soursop co-product flours	71
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation	71
Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile	71
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	71
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	70
Oxidation alters bioactivity of myofibrillar proteins digests: Evidence from ROS generation and inflammatory response in Caco-2 cells, and peptide transport in Caco-2 monolayer model	70
Mechanism of needle electrode-derived pulsed electric fields on the structural and physicochemical properties of pork salting	70
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	70
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	69
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	69
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	69
Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol	69
Construction of carboxymethyl chitosan/oxidized Astragalus polysaccharide cross-linked gel microspheres in alginate system: Improving the tolerance and functional characteristics of Lactobacillus para	67
Oilomics: An important branch of foodomics dealing with oil science and technology	67
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	67
Dietary polyphenol-protein interactions: A literature review of advantages, binding mechanisms, and improved health applications	67
Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities	66
Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins	65
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	65
EGCG attenuates Cd reproductive toxicity in Caenorhabditis elegans by modulating ER-mitochondrial interactions	65
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation	65
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	64
Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density	64
Non-covalent assembly of folic acid with lactoferrin: multi-spectroscopy, docking, and dynamics elucidate binding and functional implications	64
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	64
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	64
A novel yolk-shell nanoparticles delivery system based on Polygonatum polysaccharides and PCC1 for synergistic anti-aging	64
Turn to the wild: A comprehensive review on the chemical composition of wild olive oil	64
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	64
Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis	63
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	63
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	63
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	63
Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis	63
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	63
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	63
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	63
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	62
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	62
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi	62
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	62
Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation	62
Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel	62
Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel	62
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	62
Fabrication and saltiness enhancement of salt hollow particles by interface migration	62
A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages	61
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	61
Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures	61
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions	61
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	61
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	61
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	61
Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin	61
Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies	61
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin	61
Controlled release of bittern-loaded water-in-water emulsion as a novel strategy to regulate the gelation properties of tofu	61
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization	61
Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation	61
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach	61
Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior	60

Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures	60
Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study	60
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation	60
Unraveling the alkaloid diversity and pharmacological potential of Ocimum: Integrated UPLC-MS/MS, network pharmacology, and transcriptomic insights for functional food and drug discovery	60
Interactive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation	60
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	60
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	60
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	59
The evolutionary relationship between sugar-sweetened beverages and type 2 diabetes mellitus since 1989	59
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	59
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	59
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	59
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	59
Genomics divergence of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products	59
Unraveling the mysteries of food allergens: aptamer-driven detection and suppression strategies	59
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	59
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	59
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	58
Coffee prevents IQ-induced liver damage by regulating oxidative stress, inflammation, endoplasmic reticulum stress, autophagy, apoptosis, and the MAPK/NF-κB signaling pathway in zebrafish	58
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	58
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	58
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	57
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment	57
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	57
Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities	57
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage	57
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	57
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis	57
Fatty acid esters of 3-monochloropropane-1,2-diol and glycidol in palm oil: A review on current industrial-scale mitigation strategies, challenges and perspectives	57
Role of particle size and co-extraction dynamics in the sequential recovery of phenolics, starch, and proteins from potato peel by-products	57
Simultaneous detection of glycinin and β-conglycinin in processed soybean products by high-performance liquid chromatography-tandem mass spectrometry with stable isotope-labeled standard peptides	57
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	57
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	57
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics	57
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	57
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	57
Editorial Board	56
Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions	56
Amino acid metabolomic analysis involved in flavor quality and cold tolerance in peach fruit treated with exogenous glycine betaine	56
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	56
Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit	56
New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic	56
Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule	56
Raffinose esters of long-chain unsaturated fatty acids: Preparation, characterization, and in vitro digestive behavior	56
Application of static headspace GC–MS for detection of residual trichloroethylene and toluene solvents in β-cyclodextrin	56
Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids	56
Unraveling novel umami peptides in Hericium erinaceus and its umami mechanism by ion exchange chromatography, peptidomics and molecular dynamics simulations	56
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein	56
High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd	55
The hypouricemic effect and mechanism of tuna (Thunnus albacares) peptide and screening its functional peptide segments	55
Efficacy of photodynamic treatment with new methylene blue on planktonic cells and biofilms of Salmonella isolated from vegetal sources in Brazil	55
Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto	55
Dietary intake of whole king oyster mushroom (Pleurotus eryngii) attenuated obesity via ameliorating lipid metabolism and alleviating gut microbiota dysbiosis	55
Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality	55
Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio	55
Effects of agave bagasse and Lactococcus lactis addition on microbial communities and metabolite profiles of Mexican wheat sourdough	55
Modelling and experimental analysis of rice drying in new fluidized bed assisted hybrid infrared-microwave dryer	55
Transcriptional analysis of oxidative-tolerant and temperature-sensitive genes of Bifidobacterium animalis BF052 during freeze-drying process and development of its soymilk-synbiotic product containin	55
Modifications and in vitro absorption of 5-heptadecyresorcinol from cereals using digestion and ussing chamber models	55
Phenolic profile and α-glucosidase inhibitory potential of wampee (Clausena lansium (Lour.) Skeels) peel and pulp: In vitro digestion/in silico evaluations	55
The regulatory effect of fermented black barley on the gut microbiota and metabolic dysbiosis in mice exposed to cigarette smoke	55
Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques	55
Feasibility of Tenebrio molitor larvae protein to partially replace lean meat in the processing of hybrid frankfurters: Perspectives on quality profiles and in vitro digestibility	55
Two Laminaria japonica polysaccharides with distinct structure characterization affect gut microbiota and metabolites in hyperlipidemic mice differently	54
Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations	54
Identification and functional analysis of three novel osteogenic peptides isolated from tilapia scale collagen hydrolysate	54
Interference of gastrointestinal barriers with antibiotic susceptibility of foodborne pathogens: an in vitro case study of ciprofloxacin and tetracycline against Salmonella enterica and Listeria monoc	54
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling	54
Inactivation of Bacillus cereus endospores on black pepper by pulsed superheated steam system	54
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects	54
Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein	54
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning	54
Fortification of yogurt with Solanum melongena phenolic extract: Physicochemical stability, bioaccessibility, bioavailability, and antioxidant effects	54
Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality	54
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread	53
Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features	53
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices	53
Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics	53
New insights into the cross-linking mechanism of soybean protein-based double dynamic cross-linking hydrogels for the controlled delivery of curcumin	53
Investigating the role of calcium ions in modulating the physicochemical and gel properties of myofibrillar protein-soybean protein isolate binary composites	53
Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review	53
Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality	53
Structural modification of oat flour through multi-frequency ultrasound pretreatment combined with germination regulation: an analysis from the perspectives of starch and protein	53
Evaluation of minced beef quality fortified with edible microalgae species during cryogenic storage	53
Insights into the potential quality markers of Rubus chingii Hu fruit at different growth stages	52
Cultural sips: Exploring sociodemographic and dominance factors in French wine appraisal	52
Preparation and identification of dipeptidyl peptidase IV inhibitory peptides from quinoa protein	52
Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the content	52
Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsification	52
Effect of fructooligosaccharides in full-hydrated lactic acid bacteria membrane models during thermal stress: A molecular simulation study	52
Meat with edible coating: Acceptance, purchase intention and neophobia	52
Reaction kinetics of aspalathin degradation and flavanone isomer formation in aqueous model solutions: Effect of temperature, pH and metal chelators	52
Integrated analysis of the metabolome and transcriptome provides insights into anthocyanin biosynthesis of cashew apple	52
Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation	52
Machine learning approach for predicting single cell lag time of Salmonella Enteritidis after heat and chlorine treatment	52